These crispy beef bulgogi tacos are the viral fusion mashup that puts Korean BBQ beef in a crunchy corn tortilla. ♡
If your taco Tuesday needs a serious upgrade, these crispy beef bulgogi tacos are the answer. Caramelized Korean marinated beef gets piled into warm corn tortillas with tangy kimchi slaw, crunchy cucumber, jalapeno, and a drizzle of spicy mayo. The flavors are sweet, savory, spicy, and fresh all at once. The tacos hit harder than any takeout.
You marinate the beef for 30 minutes (or overnight) then sear it fast in a screaming hot pan. Let’s make it together.
Ingredients
Crispy Beef Bulgogi Tacos
- 1 1/2 lbs ribeye or sirloin, thinly sliced against the grain
- 1/2 ripe asian pear, grated (or 1/4 cup pineapple juice)
- 1/3 cup low sodium soy sauce
- 3 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp black pepper
- 12 small corn tortillas
- 1 cup kimchi, chopped
- 1 cup shredded napa cabbage
- 1/2 cucumber, thinly sliced
- 1 jalapeno, thinly sliced
- 1/4 cup sliced green onions
- 2 tbsp toasted sesame seeds
- 1/4 cup fresh cilantro leaves
- Lime wedges
Spicy mayo
- 1/3 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp toasted sesame oil
- 1 tsp lime juice
How to Make Crispy Beef Bulgogi Tacos
- Marinate. Whisk together grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper in a large bowl. Add the sliced beef and toss to coat. Marinate at room temperature for 30 minutes (or overnight in the fridge for deeper flavor).
- Mayo. Whisk together mayo, sriracha, sesame oil, and lime juice. Refrigerate until ready.
- Slaw. In a small bowl combine chopped kimchi and shredded napa cabbage. Set aside.
- Sear. Heat a large skillet over high heat until smoking. Add the beef in batches (do not crowd) and sear 60 to 90 seconds per side until deeply caramelized.
- Warm. Warm the tortillas directly over a gas flame for 5 seconds per side or in a dry skillet over medium-high heat. Wrap in a clean towel to keep warm.
- Build. Place a spoonful of beef on each tortilla. Top with kimchi slaw, cucumber slices, and jalapeno.
- Finish. Drizzle with spicy mayo. Top with green onions, sesame seeds, and cilantro. Serve with lime wedges.
Why This Recipe Works
Asian pear is the secret tenderizer that makes the beef melt-in-your-mouth tender. Pear contains an enzyme called calpain that breaks down tough connective tissue in beef. After 30 minutes of marinating the beef is silky and absorbs flavor like it was marinating all day. This is how Korean grandmothers have been making bulgogi for centuries.
The screaming hot pan is the technique that turns home cooking into restaurant cooking. Bulgogi belongs on a Korean BBQ grill which hits crazy temperatures. At home a smoking hot cast iron skillet gets you 90 percent of the way there. According to USDA nutrition data ribeye delivers 23 grams of protein per 3 oz serving, which makes these fusion tacos a high protein dinner that hits all the comfort food notes.
Warming the tortillas over an open flame gives them char marks and softens them so they fold without cracking. Skipping this step is the most common mistake home cooks make, and it is why grocery store tacos always feel sad. Try this with our Korean ground beef rice bowls for a Korean dinner week.
Tips
- Slice the beef while it is partially frozen. It is way easier to get thin slices.
- Use asian pear for the most authentic flavor. Apple, kiwi, or pineapple juice work as substitutes.
- Do not crowd the pan when searing or the beef steams instead of caramelizing.
- Storage: leftover beef keeps for 3 days in the fridge. Slaw and tortillas should be made fresh.
- Reheating: warm beef in a hot skillet for 90 seconds. Microwave makes it rubbery.
- Meal prep: marinate the beef in zip top bags for up to 3 days in the fridge.
- Substitution tip: thinly sliced flank or skirt steak work in place of ribeye.
- For extra crispy tacos, pan fry the assembled tacos for 30 seconds per side in a dry skillet.
Variations
- Spicy gochujang: add 2 tbsp of gochujang to the marinade.
- Chicken bulgogi: swap beef for thinly sliced chicken thigh.
- Pork bulgogi: use pork shoulder sliced thin instead of beef.
- Vegetarian: swap beef for sliced king oyster mushrooms.
- Korean street style: use flour tortillas instead of corn for a softer wrap.
- Quesadilla version: layer the beef and slaw between two tortillas with melted cheese.
Common Mistakes to Avoid
- Crowding the pan. The beef steams instead of getting that caramelized crust.
- Skipping the pear. Without it the beef stays tough.
- Marinating too long. Past 12 hours the meat turns mushy from the enzyme.
- Using cold tortillas. They crack and break when folded.
- Forgetting the lime. The acid is what balances the rich beef.
Crispy Beef Bulgogi Tacos
Ingredients
Method
- Whisk grated pear, soy, brown sugar, sesame oil, garlic, ginger, pepper. Toss with sliced beef. Marinate 30 minutes.
- Whisk mayo, sriracha, sesame oil, and lime juice for spicy mayo.
- Mix chopped kimchi with shredded napa cabbage.
- Sear beef in batches over high heat 60 to 90 seconds per side.
- Warm tortillas over flame or in dry skillet.
- Build tacos with beef, slaw, cucumber, jalapeno.
- Drizzle with spicy mayo. Top with green onions, sesame seeds, cilantro. Serve with lime.
